- 2 tbsp unsalted butter, divided
- 1 lb Wild American Shrimp, peeled with tails on
- ⅓ c shallots, minced
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 2 c heavy cream
- ¾ c fish broth or stock
- 4 tsp fresh rosemary, minced
- Kosher salt and black pepper
- 1 lb fettuccine
Melt 1 tbsp butter in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, just until they turn opaque, about 2 minutes. Do not overcook shrimp, as they will be subject to more heat later. Transfer shrimp to a plate.
Add remaining butter to skillet. Add shallots and cook, stirring often, until softened. Add lemon zest and juice. Stir in cream, broth and rosemary. Bring to a boil and cook until sauce has reduced to about 1 ¾ cups, about 5–7 minutes. During the last minute, return shrimp to skillet and season with salt and pepper, to taste.
Bring a large pot of lightly salted water to a boil over high heat. Add fettuccine and cook according to package directions until al dente. Drain well and return to pot. Add sauce to fettuccini and mix well. Serve hot in individual bowls.
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